APPLE MARMALADE.
This makes an excellent jam for winter use, when other fresh fruits suitable for jam are scarce. It can also be used as the foundation for all kinds of sweet® and puddings containing apples. Remove the peel and core from tilh of sour baking apples and' cut them into thin slices. Place in a preserving pan with enough water to cover them "and stew to a pulp. This can lie done in the oven if more convenient. Beat the pulp until it is smooth or put it through a sieve; there should he 110 lumps in it. Measure the pulp and to each pint add slowly lib of warmed preserving sugar and the juice and finely grated rind of half a lemon. Boil until a little will set when tested, stirring frequently. Put into hot jars and cover -immediately 1
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Bibliographic details
Auckland Star, Volume LXX, Issue 16, 20 January 1939, Page 11
Word Count
142APPLE MARMALADE. Auckland Star, Volume LXX, Issue 16, 20 January 1939, Page 11
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